Tag Archives: Rice

Easy Thai Coconut Curry Scallops with Jasmine Rice

A friend recently went to Vegas and was talking up a coconut curry scallop dish they had at the Bellagio. Well then all I could think about was coconut curry scallops so I needed to try out a recipe and see how things went.

I found this recipe on line that had ingredients I could tweak to make it paleo and gluten free. It was unbelievably easy to do. Just a couple of small tweaks is all you need sometimes. Which goes to show that very few recipes can be off limits to you if you just know what to substitute. The taste is the same, just better ingredients,

To make this recipe really easy as far as steps go, I chopped everything I needed first. This took about 10 minutes. It went fast. I put all the ingredients in their own little piles so I’d be ready for them in a snap. This dish cooked up in a little over 30 minutes and you’ll look like a kitchen ninja 🙂

Next I made the sauce. All I did was put in all the ingredients called for. No fancy schmancy crap, easy like weezy. While the sauce is simmering, salt and pepper the scallops.

After sauce has been cookin’, add your thawed scallops. Cook scallops about 3 minutes on each side. To test doneness, cut one open and make sure it’s white, not opaque. You don’t want to overcook the scallops though, they can get rubbery.

I made some jasmine rice to go with the scallops so if you do that, start it as soon as you start chopping the ingredients because the rice takes about 35 minutes. You could also use brown rice or quinoa, whatever floats your boat.

Faux “Fried Rice” – Paleo, Gluten Free, Dairy Free and Vegan

I’ve been craving Chinese food lately but the thought of all that msg and sodium makes me dizzy. It just doesn’t seem fair that the only way to enjoy Chinese food is to throw all nutritional common sense out the window. So I told the hubby I wanted to make healthy Chinese food and his response was “can’t be done”. I love him 🙂

He doesn’t know all of the ingredients i have in my arsenal and I actually took it as a challenge. I started with a ton of veggies and got to chopping.

While the quinoa was cooking, I prepped my veggies. I find chopping vegetables by hand almost meditative but then I’m a little kooky so you can easily use a food processor if you aren’t a little kooky too.

You can pretty much customize the ingredients. Just know that you honestly can’t put too many vegetables. I had carrots, 3 different color bell peppers, mushrooms, broccoli, scallions, zucchini and red cabbage. Basically everything that was in the fridge.

The most time consuming part of this recipe is prepping the veggies. Because after they are chopped you just put them all in one pan with some sesame oil and stir fry on medium high, stirring frequently for about 10 minutes. Add the quinoa, seasoning and your done, So easy.

This is hands down, the best alternative to fat laden, sodium filled fried rice. It’s got so much flavor, is healthy as heck with all the veggies packed in it. It’s paleo, dairy free, vegan and gluten-free. C’mon, that’s friggin awesome! It’s so good in fact that I’m going to freeze a big stash of the veggies pre-diced so I can make this again in a flash. I’m already planning my next batch.

This is definitely going into my meal rotation and bonus, it reheats really really good.